마늘의 건조방법에 따른 향기성분의 비교를 위하여 마쇄-열풍건조, 세절-열풍건조, 세절-동결건조후 Soxhlet를 이용하여 용매 추출하였으며 이들 시료를 GC/MS로 향기성분을 비교 분석한 결과, 열풍건조법 보다는 동결건조법에서, 마쇄한것 보다는 세절하여 건조한 경우가 더 많은 마늘 향기성분의 종류가 확인되었다. 즉, 세절하여 동결건조한 시료에서는 allyl propyl disulfide, 2-vinyl-1,3-dithian 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis(allyl)disulfane 등이, 세절하여 열풍건조한 시료에서는 methyl allyl trisulfide, 2,4-dimethylfuran 등이, 마쇄하여 열풍건조한 시료에서는 disulfide 등이 확인되었다.
The volatile components of garlic extracts were investigated. For experiment both crushed- and sliced-garlic were dried by air-drying and freeze-drying methods, followed by ether extraction. The extracts were analysed by GC and GC/MS. Sliced- and freeze-dried garlic extracts showed larger number of volatile components than crushed- and air-dried garlic extracts. The volatile components, allyl propyl disulifde, 2-vinyl-1,3-dithiane, 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis (allyl)disulfane were found in sliced- and freeze-dried garlic extracts, methyl allyl trisulfide and 2,4-methyl furane in sliced- and air-dried garlic extracts, and disulfide in crushed- and air-dried garlic extracts.
